Spicy Eggplant & Potato Stew | Cook for Your Life

Spicy Eggplant & Potato Stew

Rated 5 out of 5
5 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This Spicy Eggplant & Potato Stew is a spicy Indian-style eggplant dish that is easy to make and really tasty. I often boil potatoes to keep in the fridge to use for roasting or sautéing,...


  • 3 Asian eggplants halved and cut into ½ inch chunks
  • 6 small potatoes, boiled, quartered and peeled
  • 1 small beefsteak tomato (about 6-ounces), diced
  • 2 cloves garlic, peeled and sliced
  • 1 poblano pepper or 2 jalapenos, deseeded and diced (see Ann’s Tips)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon powdered ginger
  • ¼ lemon
  • 2 teaspoons chopped mint (optional)
  • Sea salt and black pepper, to taste
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Nutrition Facts


352 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


74 g


18 g


20 g


10 g


1703 mg


  1. Heat the oil in a heavy skillet over a medium-high heat. Add the cumin seeds. When they start to darken and give off their distinct aroma, add the eggplant and garlic. Sprinkle with salt. Sauté until the garlic starts to color.
  2. Add the potatoes and peppers. Sauté until the potato and eggplant are golden, the eggplant soft, and the peppers are browned in spots, about 10 minutes. Add the turmeric and ginger, a grind or two of black pepper and cook for one minute.
  3. Add the tomatoes, and squeeze the ¼ lemon over the pan. Cook until the tomatoes give off their juices but still have some shape. You can add a couple tablespoons of water or stock to accelerate this. Stir in the mint. Serve immediately with Basic Roast Chicken or baked fish.

Chef Tips

Use a couple of teaspoons of cider vinegar instead of the lemon if you prefer.

Poblanos are not very spicy. For extra spicy heat, either use jalapenos or add ½ teaspoon of cayenne along with the turmeric and ginger in step 2.
If making this to accompany roast chicken, for extra flavor instead of using water, spoon some of the pan juices into the veggies.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society